Always have a great tasting chili with deep flavour on hand with this Canned Chili Sauce recipe. Just add beans and simmer! But, that’s not all; heat the sauce and ladle it over baked potato, or over fries topped with shredded cheese. So many possibilities when you have pantry stocked with this sauce!
If I were placed into a matter of life or death situation, and if my saving grace was for me to answer to the question,”Can you name one person who does not like chili?” I would die. Chili is everywhere and everyone – especially the home cook – has a recipe that is tried, tested, and true. Trust me; people get really serious about their chili! The purpose of Canned Chili Sauce is to help make preparing chili even easier!
CHILI SHOULDN’T BE COMPLICATED
I’m a chili purist. If it’s too complicated, I won’t like it. I don’t care for a laundry list of ingredients. But, I do want a good tomato-based sauce, with lots of smokiness and spiciness, and a huge amount of beans. Yes, Dear Reader, I’m of the belief that chili does not need any meat to be amazing.
To get chili tasting its best, a long slow simmer is the way to go. But, come on! Who as the time anymore? I don’t have time to stand over a simmering pot of chili for hours on end. (As much as I would love that!) That’s why I like to use my Canned Chili Sauce.
The sauce is what makes the chili in the first place. As home cooks, we have very little control over what the beans will taste like. Sure, you can start with dried beans, but again, who has the time to do that every single time? I will used canned beans 99% of the time and I’m not the least ashamed of it.
IT’S ALL IN THE SAUCE
The sauce though – that’s where I get to control everything. And, yes, Dear Reader, I most certainly am a control freak. And I’m not the least ashamed of that either. This is where I get to simmer as long as I like, add as much seasoning and flavour as I like, make the sauce as thick as I like… you get the idea!
So, once you get that sauce just right, why not can it for later use? Once you have your sauce already made, the beans (or meat!) are just additives. With Canned Chili Sauce, there’s no need to simmer all the live-long day. The work is already done for you.
And besides, the sauce is sitting in that jar for as long as you can make it last. Each of those ingredients are continuously marrying together, creating a more robust and flavourful sauce without any work on your part at all.
MORE USES FOR CHILI SAUCE
Now, in the event that you or your family are not chili lovers, or maybe you only prepare chili once or twice a year, you might think that ten jars of chili sauce will be too much for you to have on hand. But, you’d be wrong, Dear Reader. There’s just so many things you can do with this chili sauce!
You can use this chili sauce almost anywhere you can use any tomato-based condiment. One of my favourite things to do is to make Chili Cheese Fries. Prepare your fries, ladle over hot chili sauce, top with grated cheese and place under a broiler until the cheese is melted – so good!
It’s also great on burgers and hot dogs, baked potato, grilled cheese, or mixed with cream cheese for a spicy chili chip dip. For a great weeknight dinner option, heat up the chili sauce and combine with cooked macaroni. Transfer to a baking dish, top with grated cheese, and bake until the cheese is melted and bubbly. You’ll have a great Chili Pasta Bake for dinner.
Like most of my canning recipes, Canned Chili Sauce uses only the water bath canning method, which is extremely easy. For a complete list of my water bath canning recipes, please refer to my Preserves and Pickles section.
Canned Chili Sauce
- 10 500 ml mason jars with screw bands and new, unused sealing discs.
- Water Bath Canner with Jar Rack
- Jar Wrench/Lifter
- Canning Funnel
- Non-metallic Bubble Remover
- Magnetic Lid Lifter
- 112 ounces canned San Marzano tomatoes, 4 large cans
- 1 large onion, finely chopped
- 1 large red bell pepper, finely chopped
- 1 large green bell pepper, finely chopped
- 3 cups tomato sauce
- 1 cup tomato paste
- 2 tablespoons adobo sauce, (optional – very spicy!)
- 6 teaspoons chili powder, (you can add more or less depending on how spicy you'd like your sauce)
- 4 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
To Prepare Mason Jars:
- Wash mason jars and screw lids in soapy water and rinse soap off well under running hot water. Place clean jars on a baking sheet and place in oven preheated to 200 degrees. Set screw bands aside. Next, boil a kettle of water and pour into a clean glass bowl. Carefully submerge the sealing discs in the bowl of hot water. Set aside.
- Add all of the other ingredients into a large sauce pan or pot. Bring to a full boil over medium heat for 30 minutes, stirring often.
- In the meantime, fill your water bath canner to the halfway mark with water and add the jar rack. Bring to a full boil.
- Ladle the chili sauce into prepared mason jars using a funnel to prevent the mixture from touching the rim of the jars.
- Use the non-metallic bubble remover to remove any air bubbles.
- Wipe down the rim of each jar with a damp paper towel to ensure none of the sauce has come in contact with the rim.
- Carefully remove the sealing discs from the hot water with a magnetic lid lifter. Position the sealing disc directly onto the lid of the jars. Do not touch the underside of the lid.
- Screw on the screw bands until firm – do not apply pressure! Just use your fingertips to tighten the screw bands.
- Using the jar lifter, place the jars into the water bath canner with the boiling water. Do not place the lid on the canner.
- Boil for 20 minutes. Carefully remove each jar from the canner using the jar lifter. Try not to tilt the jars. Place jars onto a wire cooling rack that has been covered with a clean kitchen towel.
- Leave the jars to cool for a minimum of 12 hours. Once cooled, wipe the jars of any residue that might have been transferred to the outside of the jar during the boiling process. Label the jars and store in a dark, cool cabinet for up to one year.